Serves 4

Ingredients:

500gm fresh egg fettucine

500gm pork mince

2 tbs olive oil

1 onion, finely diced

2 cloves garlic, sliced

1 tsp fennel seeds

30ml olive oil

4 fresh bay leaves (or 2 dried bay leaves)

1 large carrot, finely diced

2 sticks celery, finely diced

50gm tomato paste

500ml chicken stock

250gm fresh tomatoes, diced

100ml milk

salt and pepper

75gm parmesan, grated

Method:

In a heavy based frying pan, sauté the onion, garlic and fennel seeds in the olive oil until soft.

Add the carrot, celery and bay leaves and continue to fry over a low heat for 10 minutes, stirring occasionally.

Add the pork mince and break up through the vegetables with a wooden spoon. Continue to fry over a low heat until the pork mince is lightly coloured.

Add the tomato paste and stir over a medium heat for 2 minutes.

Add the chicken stock and diced tomatoes and bring to the boil. Reduce heat and simmer for 10 minutes.

Add milk and continue to simmer for at least one hour, adding more stock or water if the mix starts to dry out too much.

Season with salt and cracked black pepper.

Bring a large saucepan of salted water to the boil and cook the fettuccine for 2 -3 minutes. (more like 12 minutes for dry pasta)

Drain the pasta and immediately mix through the pork sauce.

Divide between 4 bowls and serve with generous amounts of freshly grated parmesan.